Slow Cooker Hawaiian Meatballs with Pineapple

A bowl of rice topped with hawaiian meatballs, diced yellow and red bell peppers, green onions, and pineapple chunks on a checkered cloth.

Slow Cooker Hawaiian Meatballs with Pineapple

This Hawaiian meatball recipe is perfectly slow cooked meatballs smothered in a sweet and tangy pineapple sauce. Turn this simple crock pot recipe into a delicious main dish or a perfect appetizer for parties!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 457kcal

Author Sherri Hagymas

Ingredients

3 pounds meatballs frozen
20 ounces pineapple chunks 1 can, drained
2 cups peppers and onions frozen
2 cups bbq sauce
¼ cup brown sugar
¼ cup soy sauce
¼ cup white vinegar
3 cloves garlic minced
2 tablespoon scallions sliced (for optional garnish

Instructions

Add the meatballs, pineapple chunks, peppers and onions to bottom of your slow cooker.
3 pounds meatballs, 20 ounces pineapple chunks, 2 cups peppers and onions
In a medium bowl, add the bbq sauce, brown sugar, soy sauce, white vinegar and minced garlic.
2 cups bbq sauce, ¼ cup brown sugar, ¼ cup soy sauce, ¼ cup white vinegar, 3 cloves garlic
Pour the sauce over over top and gently stir to coat the meatballs and veggies well.
Place the lid on and cook on high for 2-3 hours or on low for 5-6 hours.
Garnish with the sliced scallions if desired.
2 tablespoon scallions

Notes

Serve as an appetizer or over rice for a meal.

Make is spicy by adding a ¼-1/2 teaspoon of red pepper flakes or a tablespoon of sriracha sauce or other favroite hot sauce.

Swap the frozen veggies for a cup of fresh sliced peppers and a whole onion sliced.

Make homemade meatballs instead of using frozen.

Store in an airtight container in the refrigerator for 3-4 days.

Nutrition